Jamaican Style Rice and Pigeon Peas
Rice and Peas is common throughout the islands, this Jamaican Style Rice and Pigeon Peas is the best. Made with coconut milk and herbs, it is bomb.
Ingredients
Pigeon peas(if using dry peas, skip using the peas in the can):
- 4 cups Water divided
- 1 cup Dry pigeon peas
- 2-3 sprigs Fresh thyme
- 1 Garlic clove crushed
- 1 tsp Salt
For the rice:
- 1-2 cup Water
- 1 cup Rice white or brown
- 1/2 cup Coconut milk
- 1 tsp Salt
- 2-3 sprigs Fresh thyme
- 1 medium Garlic minced
- 1 medium Pimento pepper chopped
Instructions
Soaking the pigeon peas:
- If you are using dry pigeon peas then go ahead and add the peas to a bowl. Cover the peas with 2 cups of water and soak for 6-8 hours or overnight.
Cooking the peas:
- Strain the peas and add them to a medium pot with 2 cups of water, followed by salt, thyme and garlic.
- Boil over medium-high heat for 30-40 minutes. Drain then set aside.
Cooking the rice and peas:
- In a medium pot over medium-high heat, warm the coconut oil then toast the rice, pimento pepper and garlic.
- Toast for 2-3 minutes, making sure to stir constantly. Stir in the pigeon peas.
- Pour the coconut milk and water, followed by the salt and thyme. Stir everything and let it cook on low heat for t least 10-15 minutes.
- Serve and enjoy!
Notes
- If you want to with the quick version then use the peas in the can. I recommend using a 15 oz can of pigeon peas.